I don’t know about you guys, but I’m in love with all things fall! Pumpkin is one of the most versatile fall ingredients and it’s a magnificent healthy baking vehicle. These Mini Pumpkin Pies are wonderful for fall entertaining and fancy enough for your thanksgiving feast! Bake, eat, smile, repeat!
Mini pumpkin pies (makes 6)
INGREDIENTS
Crust
-1 1/2 cup ginger snap Go Raw sprouted cookies
-1 cup pumpkin seeds
-1 cup of pecans
-1/4 cup coconut oil
-1 teaspoon salt
-1/2 cup soaked dates
FILLING
-1 can organic pumpkin purée
-1 tablespoons monk fruit powder
-1 tablespoon coconut oil
-1 teaspoon cinnamon
-1 teaspoon fresh ground ginger
-1/2 teaspoon salt
Recipe
-Preheat oven to 350
-Cut 6 individual pieces of parchment paper big enough to fill a muffin tin with 1″ of remaining paper
-Combine all crust ingredients in a food processor on high until well combined (5 minutes) it will start to ball up
-Press 1/6 th of crust mixture into each wax paper lined muffin tin
-Place crust filled Tim into 350 oven
-Cook crust for 5 minutes, remove from oven, set aside
-Add all filling ingredients into a medium sized bowl and stir till combined
-Fill crusts all the way with pumpkin filling, cover muffin tin with foil
-Place covered muffin tin into 350 oven for 10 minutes
-Remove pies from oven and uncover
-Garnish each mini pie with a pecan, cover, return to oven
-Bake for an additional 15 minutes, uncover, bake for an additional 5 minutes, remove from oven
-Allow pies to cool for 15 minutes
-Serve with or without parchment paper
Truly enjoy
